The volatile components of commercial miso (soybean paste) were screened and analyzed using HandyTD TD 265 and MonoTrap RGPS TD simplified enrichment tool. After headspace gas was collected using a MonoTrap, the gas was heated in the HandyTD, and a GC/MS/O was used to evaluate the sensory properties of the flavor components.
GC/O [Gas Chromatography/Olfactometry] is a technique in which the outlet from a GC analytical column is split, with one connection to an FID or MS detector for component analysis, and a second to allow an operator to smell the odor at the same time. HandyTD TD 265 is a compact, portable, and easy-to-operate thermal desorption device. After collection insert a glass liner containing the MonoTrap and introduce the thermally desorbed components into the GC inlet.